When you make 15lbs of pork for 2 people, you tend to get leftovers. Sure I could make less, but why waste that smoker space? I have to use the same amount of fuel anyways, and more meat doesn’t usually extend cooking time. It just makes more sense to make more meat. I have a vacuum sealer, and BBQ tends to freeze and reheat very well, especially pulled pork and brisket.
Meal: Vermont Maple Ribs
Beer: Sam Adams Summer Ale
This past Saturday, I smoked some Vermont Maple Ribs. I found this recipe on Amazingribs.com Which is always my go-to Barbecue resource. There really isn’t too much to say, that I haven’t covered in other rib entries, and that is not covered in the recipe, so i won’t go into too much detail.
The second Porkth of July! This year I finally tracked down a pork butt. For some reason, in NYC it is near impossible to get an untrimmed butt. The Picnic is easy to find, but I wanted to smoke a good ole Boston Butt. After tracking one down at a butcher shop, and paying more than I should’ve (actually Marisa picked it up, and paid, sucker!), the first part was over. That got me thinking, now that I have my new WSM, why waste all that room? So I went to the grocery store, and picked up a picnic (on $ale! too)
Putting together my brand new Weber Smokey Mountain
It is National Hamburger Week, and also National Hamburger Month! Marisa and I were too broke to take in any of the festivities being held by many NYC restaurants. But I had some spare home-ground beef from my last batch in the freezer, and we decided to celebrate on our own. Home ground burgers, with 12 month aged cheddar, bacon, and jalapeno ketchup. I won’t bore you with those details, you can look through my old post about grinding the meet and making burgers. But I will tell you about the side dish.